About Serbian Beef burek recipe
A while back, when I was in Slovakia, I tried this tasty dish called burek. Later, I found out it originally comes from Serbia and Bosnia. So, I decided to give it a try at home. I grabbed some phyllo dough and got to work. My first attempt turned out a bit dry, but I didn’t give up. I added more yogurt and a splash of club soda to the recipe, and voila! The second time around, it came out perfect.
Now, it’s one of my favorite dishes to make. It’s so versatile! You can enjoy it for dinner or as a yummy appetizer at a party.
Rolled or not – the choice is yours
In Serbia, burek is a beloved dish, and it often comes in different fillings such as meat, cheese, or spinach. It is typically made with thin layers of dough, similar to phyllo dough, and is either baked as a large pie and cut into pieces or as individual rolls.
Origin or “Burek” name and Burek history
The name “burek” has its origins in the Turkish word “börek,” which refers to a family of baked or fried filled pastries made of thin, flaky dough known as yufka or phyllo. The term “börek” comes from the Turkish verb “bur-” which means “to twist” or “to wrap,” reflecting the method of preparing these pastries.
Börek has a long history in Turkish cuisine and has spread throughout the regions that were once part of the Ottoman Empire, including the Balkans, the Middle East, and North Africa. As a result, many countries in these regions have their own variations of börek, often with localized names and fillings, but the root of the word and the basic concept of the pastry remain linked to its Turkish origins.
How to make Serbian Beef Burek
Ingredients:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup plain yogurt
- 2 eggs
- 1/2 cup club soda
- 1 package of phyllo dough (about 12 sheets)
- 1/2 cup melted butter or olive oil
- Optional: 1/4 cup chopped parsley or cilantro for garnish
Instructions:
Prepare the Filling:
- In a large skillet, cook the ground beef over medium heat until browned and cooked through.
- Add the chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent.
- Stir in the paprika, cumin, salt, and pepper, and cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
Mix the Wet Ingredients:
- In a mixing bowl, whisk together the plain yogurt, eggs, and club soda until well combined.
Prepare the Phyllo Dough:
- Preheat the oven to 375°F (190°C).
- Grease a large baking dish with a little oil.
- Lay out the phyllo dough sheets and cover them with a damp cloth to prevent drying out.
Assemble the Burek:
- Place one sheet of phyllo dough in the baking dish. Let the edges hang over the sides.
- Lightly spray the phyllo sheet with oil.
- Add another sheet of phyllo dough on top, spray with oil, and repeat until you have 4-5 layers.
- Spread a thin layer of the beef filling over the layered phyllo.
- Add another 4-5 layers of phyllo dough, spraying each layer with oil.
- Add another layer of the beef filling.
- Repeat the layering process until all the beef filling is used. Finish with 4-5 layers of phyllo dough on top.
Cut and Prepare for Baking:
- With a very sharp knife, cut the assembled burek into pieces, making sure to cut all the way through to the bottom.
- In a small bowl, mix the yogurt, egg, and soda water until well combined.
- Pour egg, yogurt and soda water mixture evenly over the cut burek.
Let It Rest:
- Allow the burek to sit at room temperature for about an hour. This helps the yogurt mixture to soak into the dough.
Bake the Burek:
- Place the baking dish in the preheated oven.
- Bake for about 40-45 minutes, or until the top is golden brown and crispy.
Serve:
- Once baked, remove the burek from the oven and let it cool slightly before serving. Garnish with chopped parsley or cilantro if desired, and enjoy warm.
